Gluten Free Ginger & Coconut Aminos Turkey Meatball Bites
These little bites pack a serious punch — ground turkey seasoned with fresh ginger, garlic, and turmeric, then baked until juicy and finished with a glossy, tangy-sweet glaze that clings to every meatball. The whole thing comes together with pantry-friendly swaps that make it naturally free of gluten without any compromise on flavor or texture. Cassava flour keeps the meatballs tender and helps them hold their shape, while arrowroot starch does the heavy lifting in the glaze, giving it that silky, restaurant-quality finish. Coconut aminos stand in beautifully for soy sauce, delivering that savory depth you want without any wheat hiding in the bottle — a real win when so many Asian-inspired sauces are off the table. A splash of apple cider vinegar and a touch of honey round out the glaze with brightness and just enough sweetness to balance the ginger. Scattered scallions and fresh cilantro on top make them look as good as they taste. Whether you're serving these as an appetizer, a party snack, or a weeknight protein, they disappear fast.
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground turkey
- 2 tbsp cassava flour
- 2 tbsp coconut aminos
- 1 tbsp fresh ginger, finely grated
- 2 cloves garlic, minced
- ½ tsp ground turmeric
- ¼ tsp fine sea salt
- 1 tbsp coconut oil
For the glaze
- 3 tbsp coconut aminos
- 1 tbsp fresh ginger, finely grated
- 1 tbsp apple cider vinegar
- 1 tsp arrowroot starch
- 1 tsp honey
For serving
- 2 scallions, thinly sliced (optional)
- 1 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper and brush or rub it with the coconut oil.
- 2
In a large mixing bowl, combine the ground turkey, cassava flour, 2 tbsp coconut aminos, ginger, garlic, turmeric, and salt. Mix with your hands until just combined — do not overwork the mixture or the meatballs will be dense.
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